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Monday, April 16, 2012

taco salad

When spring weather hits, I start craving salads as a stand alone for dinner. This is my absolute favorite taco salad recipe and a family favorite. I love it because it's healthy, not heavy like some others I've tried, and best of all, it's simple to make.


Layer the following ingredients:
romaine lettuce, chopped
cilantro, chopped
black beans, drained and rinsed
corn ( I use canned)
cherub or grape tomatoes, chopped in half
avocado, sliced
jack and cheddar cheese blend, finely grated
Tostitos chips (or your favorite brand), crushed

Serve on a rectangular platter* with a bowl of chips and the dressing on the side.

Make a package of ranch dressing mix; add Bull's Eye bar-b-que sauce to taste.

That's it! You can also add chicken or bar-b-que pork to this salad if you want something more substantial, but it's great without meat too.

*Obviously the rectangular platter isn't critical, but I serve most of my salads on a platter. Not only is it a beautiful presentation, but it's easier to get a little (or a lot) of each of the ingredients. 



  1. this looks sooo good!! I love salads!!

  2. found this via pineterst... I have already made it twice this week! It is amazing!! The first time I made it with your directions and today I added brown rice, chicken and salsa verde. Thanks!!

    Also featured on my blog: http://blog.amymayd.com/2013/03/04/my-recipes-for-this-week/